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1 cup butter (no substitutions)
2/3 cup sugar
2 eggs
3 cups sifted flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
Topping:
1/2 cup butter
1 cup finely chopped almonds
1/2 cup sugar
2 tablespoons milk
2 teaspoons vanilla
Butter Cream Filling:
1 cup butter
2 egg yolks
2 cups powdered sugar
2 teaspoons vanilla
1/2 cup raspberry jam
Cake: Cream butter. Gradually add sugar, creaming well. Beat in eggs,
one at a time; Beat until light and fluffy. Add sifted dry ingredients
alternately with milk. Spoon batter into a well greased 9" springform
pan.
Topping: Melt butter; blend in chopped almonds, sugar, milk, and
vanilla. Bring to a boil. Remove from heat and cool slightly. Spread
carefully over batter. Bake at 375 ^ for 50 minutes. Remove from oven
and cool. Remove springform pan.
Prepare filling.
Filling: Soften butter. Beat in egg yolks, powdered sugar, and vanilla.
Split cake horizontally into two layers. Spread bottom layer with butter
cream filling. Top with raspberry jam, letting some drizzle down sides.
Very carefully replace top layer of cake. Cut into thin slices and serve.
Yes, it does have over a pound of butter. Yes, it is very rich. It is
also a most delicious cake, so do try it for special occasions.
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